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The charcuterie in the above pic? Yeah, given the opportunity, I could eat everything on that plate for breakfast, lunch, a snack before dinner, dinner, a midnight nosh and 3 a.m. nourishment. And then I could do it all again. Why? Because Patrick DuPays, the owner/chef/farmers' market forager of Z Cuisine and Z Cuisine À Côté does the best charcuterie plate in Denver. House pork shoulder rillettes and caramelized shallots; candied walnuts; sliced apples; pine nuts and pate de campagne with red wine onions confiture; mixed olives; a selection of lovely cheeses, both French and locally sourced; chutneys; sausages and cornichons. Need I say more?